|2 tbsp butter|
|1 shallot, chopped|
|1 tbsp all-purpose flour|
|1 jigger dry sherry, optional|
|2 can beef consomme or beef broth|
|1 1⁄2 lb deli sliced roast beef|
|1 grill seasoning blend for steak or coarse salt and black pepper|
|4 torpedo sandwich rolls, split|
- Melt butter in a large, shallow skillet over moderate heat. Add shallots and saute for 2 minutes. Add flour and cook for a minute longer. Whisk in sherry (if using) and cook the liquid out. Gradually whisk in consomme or broth in a slow stream. Bring sauce to a bubble and simmer over low heat until ready to serve the sandwiches.
- Pile meat loosely across a cutting board or large work surface, then season with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates, and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into au jus sauce and pile into the rolls. Serve ramekins or cups of extra au just sauce with the sandwiches for dipping.
Source : allrecipes.com